I used to hate pie.
There, I said it. I know, I know. I don’t like cheesecake and get enough flack for that, but at least I woke up and realized how delicious pie can be! I blame it on the store-bought pies my family would buy during the holidays. They were so… blah. I now sound like a snob but trust me, once you make a homemade pie recipe you will see the difference!
My first time making homemade apple pie was not very long ago. I was dating my husband at the time, but I don’t think we were in the house yet? Maybe 5-6 years ago? Okay, that sounds a lot further back than I realized, but when I finally decided to make my own apple pie, I was really nervous. To this day I still suck at forming a nice crust. They taste good but they sure do not look pretty! At least I have come to terms with it and have stuck to basic designs. But let me reassure you, this was the first homemade apple pie recipe I followed, and while I have tried other recipes since, I always go back to this one. It is that good. And the crust? I like how it uses boiling water as opposed to cold water. I know that seems strange, but it just works. I have never failed with this crust. Ever.
Since the crust dough is not chilled, I highly recommend the method from the original recipe by placing the dough between wax paper and rolling it out that way. My crust rolled out perfectly and it was so easy to transfer to my pie dish. I tend to add a hint of nutmeg to my pie crust and while it changes the colour a bit, it really adds nice flavour. You can omit if you are worried it will dye your dough.
Now, homemade apple pie is not complete without a good apple filling. Having made this recipe many, MANY times, I have been able to experiment with the filling. My initial recipe contained no cinnamon because I was never a cinnamon fan. I found that cinnamon can be overpowering so you have to be careful with the quantity. I know my limits and since then I have figured out my tolerance. I am also a big fan of nutmeg, cloves, ginger, etc. but I knew only a couple had place in this recipe. Also, I used to leave my apples pretty chunky, but this time around I used my mandolin on the thinnest setting to slice the apples and I will never do it any other way again. They were the perfect paper-thin size to cook properly and hold in all their flavour. Adding a bit of flour also helped to keep the filling together (and reducing the butter quantity so we were not left with a liquidity mess.)
This is why I love cooking. You get to take recipes and make them your own (still giving ownership to the original creator.) But everyone has their own personal taste and that is why recipes are constantly adapted. What better satisfaction is there than having another great food blogger trying your recipe and displaying it with their own personal interpretation?!
20 minPrep Time
1 hrCook Time
1 hr, 20 Total Time
- 1/3 cup shortening
- 1/3 cup butter, room temperature
- 2 cups all-purpose flour
- 1/2 cup boiling water
- 1/2 tsp. salt
- 1/2 tsp. baking powder
- 1/4 tsp. nutmeg
- 1.5-2 lbs apples, peeled and cored (about 6 apples.)
- 1/2 tsp. cinnamon
- 1/2 tbsp. butter
- 1/4 cup sugar (more if your apples are tart.)
- 1/8 cup brown sugar
- 2 tbsp. all-purpose flour
- 1/4 tsp. nutmeg
- In the bowl of your stand mixer, add in the butter, shortening, flour, salt, baking powder, and nutmeg. Mix to combine. Stir in the boiling water and mix until a dough ball forms.
- Separate the dough into two balls (I tend to make one ball a bit bigger for the top of the crust.) Place one ball at a time between two sheets of wax paper and roll until dough is a bit larger than your pie pan. Place one rolled dough into the bottom of a 9-inch pie dish.
- Slice your apples on a mandolin as thin as possible. Add to a medium-sized mixing bowl. Combine sugars, cinnamon, nutmeg, salt, and flour. Pour onto apples and mix until well coated. Pour apples into pie dish. Sprinkle with butter. Cover with other dough piece and form your crust as you see fit. Slit crust in centre.
- *Note: You can brush your crust with an egg wash, butter, coconut oil, or leave as is. I left as is but sprinkled on some additional brown sugar, cinnamon, and nutmeg!
- Preheat oven to 425F. Place pie into oven and bake for 15 minutes. Reduce temperature to 350F. and bake for another 45-60 minutes, or until pie crust is nicely golden.
(Adapted from Food.com)
I am glad to say this homemade apple pie changed my perspective on pies (still do not like pumpkin pie and I tend to pick off the meringue on lemon meringue pies.) My sister stands by her hatred of pies, but the apple-caramel-pecan pie I made this past Thanksgiving almost won her over. She loved the filling, but like many, she left the crust. I still consider it a win and one day will bring her over to the dark-side! Then again, she also does not like chocolate cakes and I find that blasphemy…
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